1 Tbs. kosher salt
Place eggs in pot with cold water, cover, and bring to a boil. Reduce heat and simmer 10–12 minutes. Carefully remove eggs and reserve water. Place eggs in cold water, and when they’re cool enough to handle, gently tap eggs all around with the back of a spoon to make cracks. Add tea leaves to the reserved water and place eggs back in. Add the salt and simmer, covered, for one hour. Remove pot from stove and allow eggs to soak in tea water an additional 30 minutes. Then remove eggs and cool. Eggs will now have a brown marbleized design. To serve, slice eggs in half and sprinkle with paprika and minced parsley.